Salmonella Phage vB_SpuM_X5: A Novel Approach to Reducing Salmonella Biofilms with Implications for Food Safety
Author Information
Author(s): Jin Xinxin, Sun Xiuxiu, Lu Qin, Wang Zui, Zhang Zhenggang, Ling Xiaochun, Xu Yunpeng, Liang Ruiqin, Yang Junjie, Li Li, Zhang Tengfei, Luo Qingping, Cheng Guofu
Primary Institution: Huazhong Agricultural University
Hypothesis
Can Salmonella phage vB_SpuM_X5 effectively reduce Salmonella biofilms in food products?
Conclusion
Phage X5 is effective in reducing Salmonella biofilms and bacterial counts in milk and chicken breast, suggesting its potential as a biocontrol agent.
Supporting Evidence
- Phage X5 reduced Salmonella counts in milk by up to 0.93 log10 CFU/mL.
- Phage X5 effectively decreased Salmonella levels on chicken breast by up to 2.42 log10 CFU/mL.
- Phage X5 showed stability across a wide range of temperatures and pH levels.
- Phage X5 demonstrated a high lytic activity against 87.50% of tested Salmonella strains.
Takeaway
Phage X5 can help get rid of bad bacteria called Salmonella in food, making it safer to eat.
Methodology
The study involved isolating phage X5 from chicken farm sewage, testing its effectiveness against Salmonella in milk and chicken breast at different temperatures.
Limitations
The study primarily focused on specific strains of Salmonella and may not represent all strains.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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